Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.

Wednesday, December 14, 2011

Fish-Flavored Shredded Pork (Yu Xiang Rou Si)

Ok. There's absolutely not a whit of fish, fish sauce, or anything fishy in this Szechuan dish, so why is it fish flavored? According to legend, a local Szechuan woman had some leftover sauce comprised of garlic, ginger, scallions, wine, chili sauce and vinegar that she had always used for cooking fish and one day decided to use it in a different preparation. It was so delicious that the rest is history. Nowadays, "Fish'flavored" sauce is used to cook a variety of different ingredients, including pork and eggplant. This is my version, which is on the wet side, because I really like to mix the extra sauce in with white rice.